1 00:00:01,667 --> 00:00:05,266 You've got to set the tone and strike the right note. 2 00:00:05,266 --> 00:00:06,367 I'll do whatever it takes. 3 00:00:06,367 --> 00:00:08,166 This is not going to be easy. 4 00:00:08,233 --> 00:00:10,867 Grab the butter, bring the bravado. 5 00:00:10,867 --> 00:00:12,767 I'm here to kick some butt. 6 00:00:12,834 --> 00:00:17,533 This is a celebration of the one, the only, the OG French chef. 7 00:00:18,367 --> 00:00:19,867 I'm Julia Child. 8 00:00:19,934 --> 00:00:21,266 Every basket is a puzzle. 9 00:00:21,266 --> 00:00:24,266 Let's take coq au vin. Put it through the chopped meat grinder. 10 00:00:24,333 --> 00:00:28,567 Julia's classic recipes will inspire innovative and modern dishes. 11 00:00:28,634 --> 00:00:30,367 There's a million directions you can go in here. 12 00:00:30,367 --> 00:00:32,066 Flavor in 20 minutes, hello? 13 00:00:32,066 --> 00:00:33,166 I'm hoping it's cooked. 14 00:00:33,667 --> 00:00:35,567 So exciting. 15 00:00:35,634 --> 00:00:37,166 It smells delicious. 16 00:00:37,166 --> 00:00:40,767 Sixteen chefs are gunning for a dream trip to France. 17 00:00:40,767 --> 00:00:42,567 -Oh, my God. -Heard that. 18 00:00:42,634 --> 00:00:43,667 Watch your back, baby. 19 00:00:43,667 --> 00:00:45,367 Here comes the drama. 20 00:00:45,367 --> 00:00:46,667 [Julia] Don't overcook the duck. 21 00:00:46,667 --> 00:00:47,767 What is he thinking? 22 00:00:47,767 --> 00:00:49,567 -It's a lot of pressure. - Ah! 23 00:00:49,567 --> 00:00:52,767 We've got to go, here! It's go time! Let's go! 24 00:00:52,767 --> 00:00:54,567 Move, boy. 25 00:00:54,567 --> 00:00:57,667 Julia would be very upset right now. She'd be drinking wine. 26 00:00:57,667 --> 00:00:58,967 It's going to go very fast. 27 00:00:58,967 --> 00:01:01,967 Oh my God, the clock is going. It's terrifying. 28 00:01:01,967 --> 00:01:03,467 Feel like I'm going to cry. 29 00:01:03,533 --> 00:01:04,367 We're almost there, mama. 30 00:01:04,367 --> 00:01:05,667 [exclamation] 31 00:01:05,734 --> 00:01:06,867 That was a mistake. 32 00:01:06,867 --> 00:01:07,867 Welcome to Chopped. 33 00:01:07,867 --> 00:01:08,867 Bon appetit. 34 00:01:14,266 --> 00:01:17,567 Today we're making my version of duck a l'orange. 35 00:01:17,567 --> 00:01:20,867 [Julia] This is what they call la grand cuisine. 36 00:01:20,867 --> 00:01:23,433 But most importantly, we're going to have fun. 37 00:01:24,567 --> 00:01:27,567 I'm a private chef based in San Francisco, California. 38 00:01:27,567 --> 00:01:29,767 When other kids were watching cartoons, 39 00:01:29,767 --> 00:01:31,166 I was watching Julia Child. 40 00:01:31,233 --> 00:01:32,667 And that's crazy. 41 00:01:32,734 --> 00:01:35,467 [Stanley] Julia Child really had this inviting spirit. 42 00:01:35,467 --> 00:01:38,166 The way she cooked made me feel like I was in France. 43 00:01:38,233 --> 00:01:39,400 Look at that. 44 00:01:40,166 --> 00:01:43,467 My style of cooking is very California progressive. 45 00:01:43,467 --> 00:01:45,433 I think of colors, I think of season. 46 00:01:46,200 --> 00:01:47,867 I'm excited. Bring it on. 47 00:01:47,867 --> 00:01:49,767 Lovely. Just lovely. 48 00:01:49,834 --> 00:01:52,467 [Natalie] I've never had a problem being awesome at stuff. 49 00:01:52,467 --> 00:01:54,667 It's what's in the crust that counts. 50 00:01:54,667 --> 00:01:56,066 [Natalie] I'm the executive chef 51 00:01:56,133 --> 00:01:59,000 of Spice Catering Company in Cleveland, Ohio. 52 00:01:59,000 --> 00:02:03,166 When you eat one of my dishes, you'll be left with this feeling of satisfaction. 53 00:02:03,166 --> 00:02:05,333 Lovely velvety taste. 54 00:02:07,200 --> 00:02:11,467 [Natalie] Julia Child found her love for cooking later in life, and so did I. 55 00:02:11,533 --> 00:02:14,166 I went to the navy and then I went to culinary school. 56 00:02:14,166 --> 00:02:18,367 And using classical French techniques, I feel that connection. 57 00:02:18,367 --> 00:02:19,867 We will drink this whole bottle 58 00:02:19,867 --> 00:02:21,533 while we wait for our galette to cook. 59 00:02:25,266 --> 00:02:26,734 Voila. 60 00:02:28,967 --> 00:02:30,667 I'm probably the only competitor 61 00:02:30,667 --> 00:02:32,834 old enough to watch on a black and white TV. 62 00:02:34,567 --> 00:02:37,867 I'm the chef de cuisine at Fisher's Restaurant at Orange Beach, Alabama. 63 00:02:38,467 --> 00:02:39,967 I'm a trained sushi chef. 64 00:02:39,967 --> 00:02:42,467 I love all cuisines but I always go back to French. 65 00:02:42,467 --> 00:02:44,467 It's time, then, to put in your cups. 66 00:02:44,533 --> 00:02:46,467 I always went back to Julia's books. 67 00:02:46,467 --> 00:02:50,667 I'd pick out recipes and try to update them for modern restaurant dining. 68 00:02:50,734 --> 00:02:53,166 It's really important to me personally to challenge myself 69 00:02:53,166 --> 00:02:54,867 and have a lot of fun with it. 70 00:02:54,867 --> 00:02:56,233 Next stop, Paris. 71 00:02:58,467 --> 00:03:01,567 Like this. Well, that didn't go very well. 72 00:03:01,567 --> 00:03:04,667 [Abbie] I love Julia because she's fearless. 73 00:03:04,734 --> 00:03:08,467 I'm the executive chef of the International House in Berkeley, California. 74 00:03:08,467 --> 00:03:10,467 My style of cooking is schoolbook cuisine 75 00:03:10,467 --> 00:03:12,867 using south east Asian ingredients. 76 00:03:12,867 --> 00:03:14,967 It needs more salt. And butter. 77 00:03:14,967 --> 00:03:17,467 The butter carries the flavors. 78 00:03:17,467 --> 00:03:21,767 [Abbie] I love Julia, because she's just really good at making you feel comfortable. 79 00:03:21,767 --> 00:03:23,367 Even in the hardest struggles. 80 00:03:23,367 --> 00:03:26,166 [Julia] The only way you learn how to flip things is just to flip them. 81 00:03:26,166 --> 00:03:28,767 [Abbie] I'm here to prove that dreams can come true 82 00:03:28,767 --> 00:03:32,533 if you believe in yourself, you work really hard and not be afraid. 83 00:03:36,767 --> 00:03:37,767 Hi, chefs. 84 00:03:37,834 --> 00:03:38,867 -Hello, Ted. -Hi, Ted. 85 00:03:38,867 --> 00:03:41,667 Welcome to Chopped, Julia Child's Kitchen. 86 00:03:41,667 --> 00:03:43,100 Whoo! 87 00:03:43,100 --> 00:03:46,867 You share her passion for bold and precise work in the kitchen. 88 00:03:46,934 --> 00:03:48,667 [both] That's right. 89 00:03:48,667 --> 00:03:50,467 [Stanley] Julia Child impacted me so much. 90 00:03:50,467 --> 00:03:53,266 It feels full circle to be able to have this opportunity. 91 00:03:53,333 --> 00:03:59,667 The baskets will be inspired by recipes from Julia Child's TV show, The French Chef. 92 00:03:59,734 --> 00:04:01,166 I love that show. 93 00:04:01,166 --> 00:04:05,667 The champion of this preliminary battle will advance to the finale 94 00:04:05,667 --> 00:04:10,767 to compete for a $25,000 dream vacation to France, 95 00:04:10,767 --> 00:04:15,066 featuring an immersive agenda into all things Julia Child. 96 00:04:15,066 --> 00:04:17,767 That's amazing. I can't wait to go to France. 97 00:04:17,834 --> 00:04:19,367 That's so exciting. 98 00:04:19,367 --> 00:04:24,133 Let's hear from Julia herself, which classic recipe will inspire your appetizers. 99 00:04:24,867 --> 00:04:26,467 Welcome to The French Chef. 100 00:04:26,533 --> 00:04:29,166 I'm going to do truites meunieres, 101 00:04:29,166 --> 00:04:32,867 which means trout covered a little bit with flour. 102 00:04:32,867 --> 00:04:36,467 I'm going to cook these in clear melted butter. 103 00:04:36,533 --> 00:04:38,867 Butter, butter, trout. I've got it. 104 00:04:38,867 --> 00:04:41,266 And that's the whole fish story. 105 00:04:41,333 --> 00:04:45,367 That's right, chefs. Take inspiration from trout meuniere. 106 00:04:45,433 --> 00:04:49,066 [Stanley] I really love that brown butter, caper, parsley, lemon. 107 00:04:49,066 --> 00:04:51,000 It's a classic combination. 108 00:04:51,000 --> 00:04:55,166 -Now, I bet you're curious to find out what's in these. -[Natalie] Yes. 109 00:04:55,233 --> 00:04:57,567 Open your appetizer baskets. 110 00:04:57,567 --> 00:04:58,567 -Whoa. -Oh, wow. 111 00:04:58,567 --> 00:05:00,667 -Oh my God. -Snapper heads? 112 00:05:00,667 --> 00:05:02,734 [Ted] And you see fish heads. 113 00:05:04,500 --> 00:05:07,166 I'm thinking I'm going to be working with a beautiful piece of trout 114 00:05:07,166 --> 00:05:08,667 and I get snapper heads. 115 00:05:08,734 --> 00:05:10,467 -Pomelo. -[Ted] Pomelo. 116 00:05:11,767 --> 00:05:15,266 -Meringues for appetizer. -[Ted] Brown butter macaron. 117 00:05:15,266 --> 00:05:17,667 Macarons would be great in a dessert round. 118 00:05:17,734 --> 00:05:20,333 But, you know. Paired with fish heads, not so much. 119 00:05:20,800 --> 00:05:22,333 And salade lyonnaise. 120 00:05:23,266 --> 00:05:26,867 It's a lardon frisee salad with poached egg. 121 00:05:26,934 --> 00:05:31,333 All right. Looking for starter plates inspired by trout meuniere. 122 00:05:31,700 --> 00:05:32,834 [Ted] 20 minutes. 123 00:05:33,667 --> 00:05:34,567 Clock starts now. 124 00:05:34,567 --> 00:05:36,233 Let's go, chefs. Come on. 125 00:05:37,166 --> 00:05:39,166 Amanda, Scott You are joined by a special guest. 126 00:05:39,166 --> 00:05:42,166 Restauranteur and author-chef Michael Voltaggio. 127 00:05:42,166 --> 00:05:43,266 -Yay. -Welcome, Michael. 128 00:05:43,266 --> 00:05:44,467 Chefs. Thank you, guys, for having me. 129 00:05:44,533 --> 00:05:46,166 Every Chopped basket is a puzzle, 130 00:05:46,166 --> 00:05:49,634 but these Julia Child baskets are a little different. 131 00:05:50,967 --> 00:05:55,000 What's cool about this is we're giving them something to be inspired by. 132 00:05:55,000 --> 00:05:57,000 Inspired by trout meuniere. 133 00:05:57,000 --> 00:05:59,667 [Michael] It's fish, lightly dusted in flour, 134 00:05:59,667 --> 00:06:01,467 perfectly sauteed in brown butter, 135 00:06:01,467 --> 00:06:04,066 parsley, some lemon juice, and that's the dish. 136 00:06:04,767 --> 00:06:06,867 Now it's time I wish I had both legs. 137 00:06:06,934 --> 00:06:09,634 My connection to Julia Child goes way back. 138 00:06:10,667 --> 00:06:13,066 Mastering the art of French cooking was the bible. 139 00:06:13,066 --> 00:06:14,467 So as a young cook, 140 00:06:14,467 --> 00:06:17,467 trout meuniere is one of the first things you learn and saute. 141 00:06:17,467 --> 00:06:22,066 The acidity of the lemon and then being buffered by the richness of the butter. 142 00:06:22,133 --> 00:06:24,266 I'm feeling pretty confident about this round. 143 00:06:24,266 --> 00:06:26,266 Roly poly fish heads. 144 00:06:26,266 --> 00:06:29,066 I'm making a meuniere-inspired fish salad 145 00:06:29,133 --> 00:06:33,233 with frisee, capers and the meat from the snapper head. 146 00:06:36,200 --> 00:06:37,667 Right behind. 147 00:06:37,667 --> 00:06:40,567 [Abbie] I first saw Julia Child growing up in the Philippines. 148 00:06:40,634 --> 00:06:44,266 Julia definitely encouraged me to be fearless in the kitchen. 149 00:06:44,266 --> 00:06:47,567 I am making poached fish head 150 00:06:47,567 --> 00:06:49,367 over tomato herb salad 151 00:06:49,433 --> 00:06:52,367 with lardon caramelized onions. 152 00:06:52,367 --> 00:06:56,467 In the Philippines, we do eat a lot of fish heads. 153 00:06:56,467 --> 00:06:57,767 Chef Abbie, what are you making? 154 00:06:57,834 --> 00:07:01,266 Um, I'm braising the fish heads with a lot of citrus. 155 00:07:01,266 --> 00:07:04,166 What I'm not hearing is brown butter. 156 00:07:04,166 --> 00:07:07,433 Classic truites meunieres has frothy brown butter. 157 00:07:08,700 --> 00:07:13,166 [Abbie] To top off my fish, I am making a brown butter dressing 158 00:07:13,166 --> 00:07:16,266 with brown butter French macaron filling. 159 00:07:16,333 --> 00:07:20,734 I'm going to hit all the notes to replicate the dish trout meuniere. 160 00:07:21,667 --> 00:07:23,533 Chefs, less than 15 minutes left. 161 00:07:26,166 --> 00:07:28,567 [Scott] I think the real intention with this appetizer 162 00:07:28,567 --> 00:07:33,066 is to be able to mimic taste memories of what trout meuniere is. 163 00:07:33,066 --> 00:07:35,567 So there's enough raw meat on those fish heads 164 00:07:35,567 --> 00:07:38,266 that you can create a tartare out of it, or a crudo. 165 00:07:38,266 --> 00:07:40,367 [Natalie] The inspiration is the trout meuniere. 166 00:07:40,367 --> 00:07:45,667 And I do want to bring similarities in cooking style and flavor profiles. 167 00:07:45,667 --> 00:07:49,100 I'm making warm snapper mousse on a crostini 168 00:07:49,100 --> 00:07:51,967 with a pomelo vinegarette salad. 169 00:07:51,967 --> 00:07:54,000 But as I'm getting into these fish heads, 170 00:07:54,000 --> 00:07:56,367 just going to try to pull as much of this meat out. 171 00:07:56,367 --> 00:08:00,867 I'm just realizing how very little meat is actually in them. 172 00:08:00,934 --> 00:08:02,767 Chef Natalie, how about you? What are you making? 173 00:08:02,767 --> 00:08:06,467 [Natalie] I'm hoping I can get a mousse out of some of this snapper. 174 00:08:06,467 --> 00:08:11,433 I'm definitely trying to channel Julia's tenacity in the kitchen. 175 00:08:14,000 --> 00:08:16,266 [Stanley] Growing up on the south side of Chicago, 176 00:08:16,266 --> 00:08:18,367 greens, it was a big part of our diet. 177 00:08:18,367 --> 00:08:20,166 I realized that the bacon lardons 178 00:08:20,166 --> 00:08:22,767 would really lend themselves to braised greens 179 00:08:22,767 --> 00:08:25,166 and I think that this is going to be a good base for this dish. 180 00:08:25,166 --> 00:08:27,567 Chef Stan, how about you, sir? What are you building, chef? 181 00:08:27,634 --> 00:08:30,967 I'm going to do a braised fish head with some braised greens, 182 00:08:31,033 --> 00:08:33,667 a pomelo and brown butter macaron vinegarette. 183 00:08:33,734 --> 00:08:36,166 Wow, does Chef Stan have more time than everybody else? 184 00:08:36,166 --> 00:08:37,467 -[laughs] -You know. 185 00:08:37,533 --> 00:08:39,767 [Stanley] When I was in high school, we had career day. 186 00:08:39,834 --> 00:08:42,767 The cooking school that I ended up going to did a presentation. 187 00:08:42,767 --> 00:08:44,667 I felt like they were talking directly to me. 188 00:08:44,734 --> 00:08:48,266 And I remember running home. I know what I want to do. I want to be a chef. 189 00:08:48,266 --> 00:08:49,367 And the rest is history. 190 00:08:49,367 --> 00:08:50,867 [Ted] A lot of home cooks might think 191 00:08:50,867 --> 00:08:52,767 that fish heads are something that should be thrown in the garbage. 192 00:08:52,834 --> 00:08:54,467 And they could not be more wrong. 193 00:08:54,467 --> 00:08:57,867 That collar meat is some of the best tasting meat on the animal. 194 00:08:57,867 --> 00:08:59,867 Usually, you take the head and make a broth. 195 00:08:59,867 --> 00:09:01,834 Just 10 minutes on the clock. 196 00:09:04,900 --> 00:09:08,100 Trout meuniere is one of the very first French recipes I've learned, 197 00:09:08,100 --> 00:09:13,166 so I know the brown butter aspect of my dish is going to be critical. 198 00:09:13,233 --> 00:09:15,567 So I've started splitting my macarons open. 199 00:09:15,634 --> 00:09:17,266 I want to take that brown butter filling 200 00:09:17,266 --> 00:09:19,567 and I'm going to put it into my mayonnaise 201 00:09:19,634 --> 00:09:22,934 to give it brown butter flavor without having to make brown butter. 202 00:09:24,367 --> 00:09:26,767 [Michael] There's not a lot of meat on these snapper heads 203 00:09:26,767 --> 00:09:29,100 and so in 20 minutes, to get that meat pulled off, 204 00:09:29,100 --> 00:09:31,166 and give us an actual appetizer, 205 00:09:31,166 --> 00:09:33,867 that's another challenge within a challenge within a challenge. 206 00:09:33,867 --> 00:09:35,567 [Ted] I agree with you. 207 00:09:35,634 --> 00:09:38,266 [Scott] You see chef Mike right now kind of picking through those heads, 208 00:09:38,266 --> 00:09:40,767 extracting all the meat out of it. 209 00:09:40,767 --> 00:09:44,066 Some of the bones and some of the scales are mixing in with the meat. 210 00:09:44,767 --> 00:09:46,066 Somebody's going to tear me apart 211 00:09:46,133 --> 00:09:48,333 for having a fishbone in my damn salad, here. 212 00:09:49,467 --> 00:09:51,066 [Abbie] I get started on my salad. 213 00:09:51,133 --> 00:09:54,467 The tomatoes counteract the brown butter sauce 214 00:09:54,467 --> 00:09:55,967 and accentuate the fish more. 215 00:09:56,033 --> 00:09:59,467 We have this very classic, French salad, salad lyonnaise, 216 00:09:59,467 --> 00:10:02,667 which has a poached egg on top, a Dijon vinaigrette. 217 00:10:02,667 --> 00:10:04,467 I think it's actually a gift for this dish, 218 00:10:04,467 --> 00:10:06,166 because that frisee is like an herb, 219 00:10:06,233 --> 00:10:08,266 so you could chop that thing very fine, 220 00:10:08,266 --> 00:10:10,100 throw that into the frothy butter, 221 00:10:10,100 --> 00:10:12,767 and mimic that sauce of the classic meuniere. 222 00:10:12,767 --> 00:10:14,867 [Abbie] I take the frisee from the salad lyonnaise 223 00:10:14,934 --> 00:10:17,467 and I laid it in the bottom of my dish. 224 00:10:17,533 --> 00:10:19,967 [Stanley] I decide that I'm going to make a vinegarette for my dish, 225 00:10:20,033 --> 00:10:24,867 to kind of tie in the fish cheeks with the braised greens. 226 00:10:24,867 --> 00:10:28,667 I'm going to use the citrus from the pomelo as my acid. 227 00:10:28,667 --> 00:10:31,767 I'm going to use the brown butter cream from the macaron 228 00:10:31,767 --> 00:10:33,433 as, like, an emulsifier. 229 00:10:34,900 --> 00:10:37,867 [Natalie] I'm realizing that I need to add something fresh and bright, 230 00:10:37,934 --> 00:10:39,367 so I use the frisee 231 00:10:39,367 --> 00:10:41,967 then toss that in some olive oil 232 00:10:42,033 --> 00:10:43,734 and some pomelo juice to make a vinaigrette. 233 00:10:44,367 --> 00:10:46,166 Four minutes left, chefs. 234 00:10:46,166 --> 00:10:52,166 Chef Natalie is painstakingly going through the boiled fish head 235 00:10:52,166 --> 00:10:53,667 to make this mousse. 236 00:10:53,667 --> 00:10:56,767 [Natalie] I'm just hoping I have time to pick off enough meat 237 00:10:56,767 --> 00:10:57,867 to make the mousse. 238 00:10:57,867 --> 00:11:00,467 I don't know what Natalie is thinking. 239 00:11:00,467 --> 00:11:02,667 There's not a lot of meat in here. 240 00:11:09,266 --> 00:11:12,767 The concern with Natalie going through fish heads and trying to get meat out 241 00:11:12,767 --> 00:11:15,967 is she won't have enough for four plates. 242 00:11:16,033 --> 00:11:21,066 The salad lyonnaise gave me an inspiration of, like, maybe you bring bacon into this. 243 00:11:21,133 --> 00:11:25,266 [Natalie] I'm adding the croutons and the pancetta from the salad lyonnaise 244 00:11:25,266 --> 00:11:28,867 to replace some of the meat that I know I don't have. 245 00:11:28,934 --> 00:11:32,567 I take my macaron filling and I put it into the food processor 246 00:11:32,567 --> 00:11:35,166 but I also took a squeeze of my pomelo juice 247 00:11:35,166 --> 00:11:37,333 to utilize that ingredient in more than one way. 248 00:11:39,567 --> 00:11:42,867 [Mike] I've got the frisee from the salad and I'm going to use that 249 00:11:42,934 --> 00:11:46,266 to add a little bulk to my meuniere-inspired fish salad. 250 00:11:46,266 --> 00:11:48,467 -[Ted] Let's go, chefs. -[Amanda] You only have two minutes. 251 00:11:48,467 --> 00:11:50,367 You've got to start plating right now, chefs. 252 00:11:50,367 --> 00:11:52,867 [Abbie] To top off my poached fish head, 253 00:11:52,934 --> 00:11:57,066 I poured the lardon in my salad lyonnaise to added caramelized onion. 254 00:11:57,066 --> 00:12:00,867 Don't forget the meuniere aspect of this. 255 00:12:00,934 --> 00:12:04,000 [Stanley] Brown butter is a big part of Julia's trout meuniere, 256 00:12:04,000 --> 00:12:05,667 so I wanted to incorporate that 257 00:12:05,667 --> 00:12:08,266 by re-toasting these breadcrumbs. 258 00:12:08,266 --> 00:12:11,066 Just one minute left. It's going to go very fast. 259 00:12:11,066 --> 00:12:13,166 Get this stuff on the plate, let's go. 260 00:12:13,166 --> 00:12:14,767 You've got to be finishing up. 261 00:12:14,767 --> 00:12:17,867 These chefs have left themselves so much work to do. 262 00:12:17,934 --> 00:12:21,166 Final seconds, chefs. Polish up those plates. 263 00:12:21,166 --> 00:12:24,166 All four ingredients, chefs. Count them. 264 00:12:24,166 --> 00:12:25,166 Seven, 265 00:12:25,166 --> 00:12:26,266 six, 266 00:12:26,333 --> 00:12:27,266 five, 267 00:12:27,333 --> 00:12:28,367 four, 268 00:12:28,433 --> 00:12:29,367 three, 269 00:12:29,433 --> 00:12:30,266 two, 270 00:12:30,266 --> 00:12:31,467 one, 271 00:12:31,467 --> 00:12:32,533 time's up. 272 00:12:33,200 --> 00:12:36,767 The time goes by so fast, so fast. 273 00:12:36,834 --> 00:12:38,533 My heart's still pounding. 274 00:12:42,867 --> 00:12:44,367 [Natalie] That round kicked my butt. 275 00:12:44,433 --> 00:12:45,767 I mean, it was just not a lot of meat. 276 00:12:45,834 --> 00:12:47,333 I just hope that I got enough flavor. 277 00:12:50,900 --> 00:12:52,567 Julia Child devotees. 278 00:12:52,567 --> 00:12:55,367 In your appetizer basket you got fish heads, 279 00:12:55,367 --> 00:12:56,767 pomelo, 280 00:12:56,767 --> 00:12:58,467 brown butter macaron 281 00:12:58,533 --> 00:13:00,266 and salade lyonnaise, 282 00:13:00,266 --> 00:13:04,767 ingredients inspired by Julia Child's recipe for trout meuniere. 283 00:13:04,834 --> 00:13:06,967 Chef Stan, please tell us about your dish, sir. 284 00:13:07,033 --> 00:13:10,266 Today, I prepared for you braised fish head 285 00:13:10,266 --> 00:13:13,467 over bacon lardons, braised greens. 286 00:13:13,467 --> 00:13:15,266 I also made a vinegarette 287 00:13:15,333 --> 00:13:17,166 with, uh, pomelo juice 288 00:13:17,166 --> 00:13:20,100 and the cream from the brown butter macaron. 289 00:13:20,100 --> 00:13:21,867 Chef, what does Julia Child mean to you? 290 00:13:21,867 --> 00:13:24,867 I grew up in a very chaotic upbringing. 291 00:13:24,934 --> 00:13:26,567 By the time I was eight, we were homeless. 292 00:13:26,634 --> 00:13:27,967 Oh, my gosh. 293 00:13:28,033 --> 00:13:29,667 But somehow, I was drawn to Julia Child. 294 00:13:29,667 --> 00:13:31,967 And I used to fight with my brother, 295 00:13:32,033 --> 00:13:33,767 'cause he wanted to watch something else, 296 00:13:33,834 --> 00:13:36,266 and I wanted to watch Julia Child. 297 00:13:36,266 --> 00:13:38,266 She has this comforting presence. 298 00:13:38,333 --> 00:13:41,266 She was able to transport me into her kitchen. 299 00:13:41,266 --> 00:13:43,467 [Scott] Well, chef, the amount of flavor, 300 00:13:43,533 --> 00:13:45,634 not just in the greens but also with the bacon, 301 00:13:46,367 --> 00:13:47,767 is really good. 302 00:13:47,767 --> 00:13:50,867 And I think that the cook on the fish is surprisingly 303 00:13:52,266 --> 00:13:53,567 perfect. 304 00:13:53,634 --> 00:13:56,567 There are a few scales and bones and things like that 305 00:13:56,567 --> 00:14:00,266 and I think that there's a whisper, I would say, of a trout meuniere in here. 306 00:14:00,266 --> 00:14:02,467 -I think you could have doubled down on that. -Okay. Thank you. 307 00:14:02,467 --> 00:14:04,767 I think you embraced the salad lyonnaise 308 00:14:04,834 --> 00:14:06,867 more than you embraced the trout meuniere. 309 00:14:06,867 --> 00:14:10,100 But I think Julia would like this, because there's a lot of soul in here. 310 00:14:10,100 --> 00:14:13,166 [Michael] You embraced that brown butter flavor profile 311 00:14:13,233 --> 00:14:16,767 -and I did get some of that meuniere flavor in there. -Okay. 312 00:14:16,767 --> 00:14:18,767 Thank you chef Stan. Chef Mike, what do we have? 313 00:14:18,767 --> 00:14:24,066 Judges, today I made for you a meuniere-inspired fish salad. 314 00:14:24,066 --> 00:14:26,767 How does your dish embrace trout meuniere? 315 00:14:26,834 --> 00:14:30,567 Half way through her career, she started using a lot more of the offcuts. 316 00:14:30,567 --> 00:14:32,467 Fish heads making the stews, 317 00:14:32,533 --> 00:14:33,767 that kind of stuff's right up my alley. 318 00:14:33,767 --> 00:14:35,367 I work in a restaurant in a marina. 319 00:14:36,500 --> 00:14:40,467 Chef, I think you made such a beautiful plate. 320 00:14:40,533 --> 00:14:43,867 I love the fattiness and the richness of your sauce. 321 00:14:43,867 --> 00:14:45,867 I taste the pomelo. 322 00:14:45,934 --> 00:14:48,967 The fish is tasty, but there's definitely some bones. 323 00:14:48,967 --> 00:14:50,767 Yeah, that's my biggest worry. 324 00:14:50,834 --> 00:14:52,967 Some stuff in there that makes me hesitate. 325 00:14:52,967 --> 00:14:57,166 I got a lot of scales and a lot of pin bones and things like that. 326 00:14:57,166 --> 00:14:59,667 But I love how you took this classic approach 327 00:14:59,667 --> 00:15:01,166 and it's actually quite balanced. 328 00:15:01,233 --> 00:15:02,867 Your flavors are really on point. 329 00:15:02,934 --> 00:15:05,767 I like the texture of the frisee that you have, as well. 330 00:15:05,767 --> 00:15:09,000 This isn't an exact rendition of meuniere, obviously, 331 00:15:09,000 --> 00:15:12,567 but I think you have the fattiness, the richness, the citrus, 332 00:15:12,634 --> 00:15:14,567 that comes from a meuniere dish. 333 00:15:15,867 --> 00:15:17,166 Thank you, Chef Mike. 334 00:15:17,166 --> 00:15:18,567 Next up, Chef Natalie. 335 00:15:18,634 --> 00:15:24,066 Chefs, I've made for you a warm snapper mousse on a crostini 336 00:15:24,133 --> 00:15:27,667 with a salad dressed in a pomelo vinegarette. 337 00:15:27,667 --> 00:15:31,266 I just wanted to embrace the French flavors, um, and hopefully I did that. 338 00:15:32,767 --> 00:15:34,100 How did you become a chef? 339 00:15:34,100 --> 00:15:37,166 When I was younger, I decided to join the navy, so I did that. 340 00:15:37,166 --> 00:15:39,567 I'd started watching a lot of Food Network. 341 00:15:39,567 --> 00:15:42,533 I enrolled in culinary school and kind of never looked back. 342 00:15:44,000 --> 00:15:46,166 [Amanda] Chef, you got all the ingredients on the plate, for sure. 343 00:15:46,233 --> 00:15:48,567 You got some flavor into there. 344 00:15:48,567 --> 00:15:51,767 My struggle is with mousse, the terminology on this. 345 00:15:51,834 --> 00:15:52,900 Yeah. 346 00:15:52,967 --> 00:15:54,667 If anything, this would be a fish spread, essentially. 347 00:15:54,667 --> 00:15:56,066 Mmm-hmm. 348 00:15:56,133 --> 00:15:58,467 You're missing just some of those wonderful, like, citrus, 349 00:15:58,467 --> 00:16:00,266 brown butter flavors here. 350 00:16:01,200 --> 00:16:03,667 We need a little bit more of that pomelo inside here. 351 00:16:03,667 --> 00:16:07,867 I think we need a little bit more of those brown butter and macaron as well. 352 00:16:07,934 --> 00:16:10,266 The salad, I feel like maybe we could have done a little bit more with that, 353 00:16:10,266 --> 00:16:12,233 but it has really great flavor. 354 00:16:12,967 --> 00:16:14,967 I was actually pleasantly surprised. 355 00:16:15,033 --> 00:16:16,567 Thank you. 356 00:16:16,634 --> 00:16:19,166 Finally, chef Abbie. Please tell us about your dish. 357 00:16:19,233 --> 00:16:22,066 I made for you a red snapper meuniere 358 00:16:22,133 --> 00:16:26,467 topped with a lardon caramelized onion. 359 00:16:26,533 --> 00:16:29,166 For me, this dish out of all four, 360 00:16:29,233 --> 00:16:32,467 captured the essence of the trout meuniere. 361 00:16:32,467 --> 00:16:34,767 [Amanda] You have this coating of the brown butter 362 00:16:34,767 --> 00:16:36,967 and the sweetness from the macaron. 363 00:16:37,033 --> 00:16:38,467 I really liked eating through it. 364 00:16:38,533 --> 00:16:40,166 It made me want to go back for more. 365 00:16:40,233 --> 00:16:41,867 I liked what you did, here. 366 00:16:41,934 --> 00:16:44,367 The herbs, your usage of the pomelo, 367 00:16:44,367 --> 00:16:46,967 the amount of fish that you were able to extract from the fish heads, 368 00:16:46,967 --> 00:16:48,634 all of it works really, really well. 369 00:16:49,000 --> 00:16:49,867 Thank you. 370 00:16:49,867 --> 00:16:51,266 Chef Abbie, thank you. 371 00:16:51,266 --> 00:16:54,567 You all came here to celebrate Julia Child's legacy. 372 00:16:54,567 --> 00:16:57,567 Unfortunately, we must soon part ways with one of you. 373 00:16:58,500 --> 00:17:00,967 I don't feel super great about that round. 374 00:17:00,967 --> 00:17:03,767 I'm just hoping my creativity stands out. 375 00:17:03,767 --> 00:17:05,467 I am nervous. 376 00:17:05,533 --> 00:17:08,667 'Cause I've seen this show before and it sounds like, wow. You're doing so good, 377 00:17:08,734 --> 00:17:09,567 but then, you know what? You're not. 378 00:17:19,100 --> 00:17:22,333 So whose dish is on the chopping block? 379 00:17:32,000 --> 00:17:33,867 Chef Natalie, you've been chopped. 380 00:17:33,934 --> 00:17:35,000 Judges. 381 00:17:35,000 --> 00:17:37,467 Chef Natalie, there were some missed opportunities 382 00:17:37,467 --> 00:17:40,166 to bring in the inspiration from the trout meuniere. 383 00:17:40,800 --> 00:17:42,467 Maybe getting some brown butter 384 00:17:42,467 --> 00:17:45,166 and using the pomelo more would have really helped. 385 00:17:45,166 --> 00:17:47,166 And so, we had to chop you. 386 00:17:47,166 --> 00:17:50,767 Thank you. Good luck, everybody. Thank you. 387 00:17:50,767 --> 00:17:54,066 I felt like I was more creative than a lot of the other chefs were. 388 00:17:54,133 --> 00:17:57,567 But I was happy to be here and get the chance to compete. 389 00:17:57,567 --> 00:17:59,667 All right, chefs. You ready for the next round? 390 00:17:59,667 --> 00:18:01,266 WWJD. 391 00:18:01,266 --> 00:18:02,667 What would Julia do? 392 00:18:05,567 --> 00:18:07,467 Chef Mike, Chef Stan, Chef Abbie. 393 00:18:07,533 --> 00:18:09,867 You can expect more of Julia Child's favorite things 394 00:18:09,867 --> 00:18:11,767 inside these entree baskets. 395 00:18:11,767 --> 00:18:12,767 Are you nervous? 396 00:18:12,834 --> 00:18:13,667 Very. 397 00:18:13,667 --> 00:18:15,767 Once again we'll let the master tell you 398 00:18:15,834 --> 00:18:19,066 which classic recipe will inspire your dish. 399 00:18:20,100 --> 00:18:22,266 We're going to make boeuf bourguignon. 400 00:18:22,333 --> 00:18:23,867 Beef stew in red wine. 401 00:18:23,867 --> 00:18:25,266 [Ted] That's right, chefs. 402 00:18:25,266 --> 00:18:29,166 Your entree should take its inspiration from beef bourguingon. 403 00:18:29,166 --> 00:18:32,367 It shows you so many useful things about French cooking. 404 00:18:32,367 --> 00:18:35,266 How to brown meat. How to make a wonderful sauce. 405 00:18:36,367 --> 00:18:37,433 Open up the second basket. 406 00:18:38,667 --> 00:18:39,867 All right. Bavette. 407 00:18:39,867 --> 00:18:42,166 [Ted] And you've got Wagyu beef bavette. 408 00:18:42,367 --> 00:18:43,667 Nice. 409 00:18:43,734 --> 00:18:46,567 Bavette is a French term to a hanger steak or skirt steak. 410 00:18:46,567 --> 00:18:47,834 [Ted] Chanterelle mushrooms. 411 00:18:49,000 --> 00:18:51,467 And then we've got baby vegetables. 412 00:18:51,467 --> 00:18:52,834 [Ted] Petite mirepoix. 413 00:18:53,467 --> 00:18:54,433 What is this? 414 00:18:54,867 --> 00:18:56,100 [Ted] Red wine powder. 415 00:18:56,100 --> 00:18:58,567 [Abbie] I have never seen red wine powder before. 416 00:18:58,567 --> 00:19:00,166 Very terrifying. 417 00:19:00,166 --> 00:19:02,166 Thirty minutes to tackle the entree round. 418 00:19:03,166 --> 00:19:04,166 Clock starts now. 419 00:19:04,233 --> 00:19:05,934 -Let's go, chefs! Come on. -Let's go. 420 00:19:07,400 --> 00:19:11,767 Judges, the first dish Julia Child wanted to teach the world, 421 00:19:11,767 --> 00:19:13,066 was beef bourguignon. 422 00:19:13,133 --> 00:19:15,100 [Michael] That was a super important dish to her 423 00:19:15,100 --> 00:19:18,266 and part of the messaging and the foundation of that entire show. 424 00:19:18,266 --> 00:19:21,367 What it is, is beef stew made with burgundy. 425 00:19:21,433 --> 00:19:23,867 [Amanda] This is about technique. You have to cook the meat well. 426 00:19:23,867 --> 00:19:26,967 You have to sear the meat. You have to get that beautiful flavor. 427 00:19:27,033 --> 00:19:28,967 I would take that bavette of wagyu 428 00:19:29,033 --> 00:19:31,867 and just make a dry rub off sauce with that red wine powder 429 00:19:31,867 --> 00:19:35,266 so that you get, like, on the outside, all that bourguignon flavor. 430 00:19:35,266 --> 00:19:36,967 Beef bourguignon takes hours 431 00:19:36,967 --> 00:19:38,467 and I think the biggest challenge here 432 00:19:38,533 --> 00:19:41,433 is getting that concentrated flavor in 30 minutes. 433 00:19:43,500 --> 00:19:44,767 Oh my gosh. 434 00:19:44,834 --> 00:19:47,567 [Abbie] Out of all the recipes that Julia ever made, 435 00:19:47,567 --> 00:19:50,266 beef bourguignon, it is my go to dish. 436 00:19:50,266 --> 00:19:54,567 I am hoping to show the judges my deep connection with Julia. 437 00:19:54,634 --> 00:19:57,667 I am making a pan-seared wagyu bavette 438 00:19:57,734 --> 00:20:01,100 and I'm hoping to recreate delicious beef bourguignon 439 00:20:01,100 --> 00:20:05,166 by making a creamy polenta in a rich, red wine sauce. 440 00:20:05,166 --> 00:20:07,767 Red wine powder is more or less all the leftover stuff 441 00:20:07,834 --> 00:20:10,266 after the winemaker has made the wine. 442 00:20:10,266 --> 00:20:13,166 I really think Julia would love the red wine powder. 443 00:20:13,166 --> 00:20:14,567 I think she'd put it in sauces. 444 00:20:14,567 --> 00:20:17,166 She might even put it in some water and drink it. 445 00:20:17,166 --> 00:20:18,867 Bring back the dancing chickens. 446 00:20:18,867 --> 00:20:21,567 -Make a coq au vin out of it. -Yes. 447 00:20:21,567 --> 00:20:24,967 My reduction is looking really loose 448 00:20:24,967 --> 00:20:27,767 so I add corn starch and butter to thicken it up. 449 00:20:30,166 --> 00:20:31,834 Chefs, 20 minutes on the clock. 450 00:20:33,200 --> 00:20:34,767 [Mike] Not a bad piece of meat. 451 00:20:34,767 --> 00:20:37,767 Beef bourguignon is one of my favorite classic dishes. 452 00:20:37,767 --> 00:20:40,567 I'm creating a very straightforward 453 00:20:40,567 --> 00:20:43,567 classic-flavored bavette bourguignon. 454 00:20:43,567 --> 00:20:45,867 Sprinkle it with a little bit of red wine powder... 455 00:20:45,867 --> 00:20:49,066 Chef Mike, not surprisingly, is going very classic. 456 00:20:49,133 --> 00:20:51,767 He has the beef in the pan right now. 457 00:20:51,834 --> 00:20:53,467 Has some red wine powder on the outside. 458 00:20:53,533 --> 00:20:57,467 I'm hoping that's going to infuse the steak 459 00:20:57,467 --> 00:20:59,867 with the red wine that you would think would be infused 460 00:20:59,867 --> 00:21:01,667 in the meat of a stew. 461 00:21:01,734 --> 00:21:04,367 I'm looking to cook the steaks to about a medium-rare. 462 00:21:04,433 --> 00:21:06,867 I wanna brown them because that browning and that fond 463 00:21:06,934 --> 00:21:10,867 is gonna really recreate a classic bourguignon flavor. 464 00:21:10,867 --> 00:21:14,834 It's something that's directly Julia-influenced. 465 00:21:16,467 --> 00:21:17,667 [intense music playing] 466 00:21:17,667 --> 00:21:20,367 [Stanley] I make beef bourguignon pretty often. 467 00:21:20,433 --> 00:21:24,166 So I know that there's different ways that I can really approach this. 468 00:21:24,233 --> 00:21:26,767 I'm making grilled wagyu bavette... 469 00:21:26,767 --> 00:21:28,867 I'm peeling some sweet potatoes. 470 00:21:28,867 --> 00:21:31,767 ...over some sweet potato mash and glazed mirepoix. 471 00:21:31,834 --> 00:21:33,166 Some mushrooms... 472 00:21:33,166 --> 00:21:36,767 I love chanterelle mushroom. They have a meaty texture. 473 00:21:36,767 --> 00:21:39,667 That really good roast and glaze on them. 474 00:21:39,667 --> 00:21:42,100 This is gonna be a highlight of this dish. 475 00:21:42,100 --> 00:21:46,166 Being next to Abbie and Mike, it really just keeps me on my toes. 476 00:21:46,166 --> 00:21:47,634 This is not gonna be a cake walk. 477 00:21:51,667 --> 00:21:54,233 [Abbie] You have to be careful when you're cooking beef daube. 478 00:21:55,367 --> 00:21:57,533 If you overcook it, it gets very stringy. 479 00:21:59,000 --> 00:22:01,867 I'm using chanterelle mushrooms 480 00:22:01,867 --> 00:22:03,266 and the mirepoix 481 00:22:03,266 --> 00:22:07,467 to make a vegetable medley as another layer of texture to my dish. 482 00:22:07,467 --> 00:22:09,533 Chefs, just under 10 minutes! 483 00:22:10,800 --> 00:22:13,100 [Mike] I'm cooking my mushrooms in bacon and onions. 484 00:22:13,100 --> 00:22:15,233 That's the classic start for a bourguignon. 485 00:22:16,600 --> 00:22:20,967 The dish that we're taking inspiration from, I would want it, like, pan-roasted 486 00:22:21,033 --> 00:22:22,567 in a cast iron pan. 487 00:22:22,634 --> 00:22:24,066 Stan is grilling it. 488 00:22:24,967 --> 00:22:27,567 [Stanley] I decided to use the red wine powder 489 00:22:27,567 --> 00:22:29,367 in this sauce because I really want 490 00:22:29,433 --> 00:22:32,367 to have that beef bourguignon element to the dish. 491 00:22:33,567 --> 00:22:34,834 [intense music playing] 492 00:22:35,867 --> 00:22:38,066 Abbie, how are we looking, chef? 493 00:22:38,066 --> 00:22:41,066 [Abbie] I'm just letting the wagyu rest before I cut it. 494 00:22:41,133 --> 00:22:44,266 I start cutting. It's on the rare, rare side. 495 00:22:44,333 --> 00:22:46,467 Almost raw. 496 00:22:46,467 --> 00:22:52,767 The wagyu bavette is like a flank steak, and it should be served medium-rare. 497 00:22:52,767 --> 00:22:55,266 And she's putting them back in the pan. 498 00:22:55,266 --> 00:22:57,767 [Abbie] I am trying to remain calm. 499 00:22:57,767 --> 00:23:02,667 Julia would say, "Everything is not perfect in the kitchen, but just keep on going." 500 00:23:06,100 --> 00:23:09,867 [Mike] I'm making my bavette bourguignon with some haricot verts. 501 00:23:09,867 --> 00:23:11,667 The classic French accompaniment. 502 00:23:11,734 --> 00:23:16,066 And some seared potatoes to give it more of a stew-like feeling to the plate. 503 00:23:16,066 --> 00:23:21,266 Mirepoix is your classic mix of onions, carrots and celery that you start off 504 00:23:21,266 --> 00:23:22,634 any stew with. 505 00:23:22,767 --> 00:23:27,166 I toss in with the green beans the baby carrots and the baby scallions 506 00:23:27,233 --> 00:23:29,166 to give them a little bit more flavor. 507 00:23:29,233 --> 00:23:31,166 Let's get it on the plate, chef. 508 00:23:31,233 --> 00:23:34,166 You got 1:30, okay? You gotta hustle. 509 00:23:34,233 --> 00:23:37,967 I've used petite mirepoix. Takes a lot of effort to cultivate these. 510 00:23:38,033 --> 00:23:40,567 And I wanna make sure that I'm respecting them. 511 00:23:40,567 --> 00:23:43,467 It'll lend a nice eye appeal to the dish. 512 00:23:43,533 --> 00:23:45,000 Let's get it on the plate. Let's go. 513 00:23:45,000 --> 00:23:48,100 We should taste beef and red wine. 514 00:23:48,100 --> 00:23:51,266 [Ted] All right, get 'em done, chefs. Seconds remain. 515 00:23:51,333 --> 00:23:54,934 Ten, nine, eight, seven, 516 00:23:55,400 --> 00:23:58,066 six, five, four, 517 00:23:58,400 --> 00:24:01,266 three, two, one. 518 00:24:01,333 --> 00:24:02,266 Time's up! 519 00:24:03,500 --> 00:24:04,667 [intense music playing] 520 00:24:04,667 --> 00:24:06,867 [Abbie] I don't know why I picked that black plate. 521 00:24:06,934 --> 00:24:08,667 I don't even see the sauce. 522 00:24:08,667 --> 00:24:10,667 There are so many concerns that I have right now. 523 00:24:11,467 --> 00:24:13,567 [Stanley] This round was totally different. 524 00:24:13,634 --> 00:24:15,767 It's an entree, there's a lot more you gotta get on a plate. 525 00:24:15,767 --> 00:24:18,667 And there's a lot more at stake. The pressure was definitely there. 526 00:24:21,100 --> 00:24:23,333 [clock ticking] 527 00:24:25,600 --> 00:24:27,266 [intense music playing] 528 00:24:27,266 --> 00:24:31,066 Chefs, your second basket contained wagyu beef bavette, 529 00:24:31,133 --> 00:24:35,367 chanterelle mushrooms, petite mirepoix and red wine powder. 530 00:24:35,367 --> 00:24:39,734 Ingredients inspired by Julia Child's recipe for beef bourguignon 531 00:24:40,667 --> 00:24:42,667 Starting with you, Chef Abbie, what do we have? 532 00:24:42,734 --> 00:24:46,667 So today I made for you a pan-seared wagyu steak 533 00:24:46,734 --> 00:24:48,667 with a red wine reduction. 534 00:24:48,667 --> 00:24:52,533 And then, the mirepoix medley and a creamy polenta. 535 00:24:53,867 --> 00:24:56,667 -[Ted] Who are you competing for? -[Abbie] I have two boys. 536 00:24:56,667 --> 00:24:59,100 One 16 year old and a 5-month-old baby. 537 00:24:59,100 --> 00:25:02,567 -Wow! -So I want them to be proud of me. 538 00:25:02,567 --> 00:25:06,266 Abbie, first of all, the meat is seasoned, uh, perfectly. 539 00:25:06,266 --> 00:25:10,567 I love the fresh herbs. It is still slightly rarer than I would like it. 540 00:25:10,567 --> 00:25:13,867 I agree with Michael. The beef is seasoned so well. 541 00:25:13,867 --> 00:25:16,667 But the vegetables needed a lot more seasoning on them. 542 00:25:16,667 --> 00:25:19,467 And then the use of the red wine powder worked. 543 00:25:19,467 --> 00:25:25,467 I just think the cornstarch thickening gave it a... A very muddy thickness to it. 544 00:25:25,467 --> 00:25:30,266 That is not a great representation of what a red wine reduction should be. 545 00:25:30,266 --> 00:25:35,667 But I do think you got some of that inspiration of beef bourguignon 546 00:25:35,667 --> 00:25:38,233 with the mushroom and the... And the red wine flavor. 547 00:25:39,166 --> 00:25:41,667 Next up, Chef Stan. Please tell us about your dish. 548 00:25:41,734 --> 00:25:44,233 Here we have a grilled, uh, wagyu bavette 549 00:25:44,800 --> 00:25:46,567 over mashed sweet potatoes, 550 00:25:46,567 --> 00:25:48,867 pan-roasted chanterelle mushrooms, 551 00:25:48,867 --> 00:25:52,266 and then, glazed micro mirepoix. 552 00:25:56,066 --> 00:26:00,066 Stan, your sauce to me is probably my favorite part of the dish. 553 00:26:00,066 --> 00:26:02,066 And it's a pretty flavorful sauce. 554 00:26:02,066 --> 00:26:05,166 The garlic, the shallots, the pancetta, the wine... 555 00:26:05,166 --> 00:26:07,767 I wouldn't say it's reminiscent of beef bourguignon, 556 00:26:07,767 --> 00:26:09,266 but some of those flavors are there. 557 00:26:09,266 --> 00:26:10,567 Yeah. 558 00:26:10,567 --> 00:26:14,166 The way that you took the care to blanche the mirepoix, 559 00:26:14,166 --> 00:26:17,266 and then reintroduce it and glaze it, I thought was very smart. 560 00:26:17,333 --> 00:26:19,567 But I definitely would've liked to see more 561 00:26:19,567 --> 00:26:22,066 roasted crust on the outside of that beef. 562 00:26:22,133 --> 00:26:24,667 The bavette itself could use a little more seasoning. 563 00:26:24,667 --> 00:26:26,266 -[Stanley] Okay. -[Scott] But there's a lot of depth. 564 00:26:26,266 --> 00:26:27,967 A lot of really beautiful flavor. 565 00:26:28,033 --> 00:26:30,467 I really love the mushrooms in here. 566 00:26:30,467 --> 00:26:34,667 They're really delicious. The addition of the pancetta, it gave some salt to this dish 567 00:26:34,667 --> 00:26:36,100 that it really needed. 568 00:26:36,100 --> 00:26:40,066 Because the sweet potato puree... It was a little bit bland. 569 00:26:40,066 --> 00:26:44,266 But I kept going back for more, so I really did like the flavors. 570 00:26:44,266 --> 00:26:46,266 All right. Thank you for that. 571 00:26:46,266 --> 00:26:47,467 Finally, Chef Mike. 572 00:26:47,467 --> 00:26:50,266 I have a bavette bourguignon. 573 00:26:50,266 --> 00:26:53,767 I made this with full respect to the classic dish. 574 00:26:55,100 --> 00:26:57,166 Chef, what would you say motivates you? 575 00:26:57,233 --> 00:27:00,767 I love to cook, and it's one of the few things in my life that's been a constant. 576 00:27:00,834 --> 00:27:02,767 In a really bad part of my life-- 577 00:27:02,767 --> 00:27:04,166 I had a really bad motorcycle accident, 578 00:27:04,166 --> 00:27:06,567 and the first thing I did after I got out of the hospital 579 00:27:06,567 --> 00:27:09,266 was go to a restaurant and trim down a loin of tuna. 580 00:27:09,266 --> 00:27:11,567 It was a lot harder on my wife than it was for me. 581 00:27:11,567 --> 00:27:14,967 She was one of the main reasons that I could keep working. 582 00:27:15,033 --> 00:27:17,266 [Amanda] The dish feels very classic to me. 583 00:27:17,266 --> 00:27:20,100 My beef is tender, seasoned well. 584 00:27:20,100 --> 00:27:21,533 This is just delicious. 585 00:27:22,467 --> 00:27:24,266 -[Scott] It's old-school. Right? -[Mike] Yeah. 586 00:27:24,266 --> 00:27:25,467 -[Scott] You're old-school. -I-- 587 00:27:25,467 --> 00:27:27,567 This is how you cook. This is how you came up. 588 00:27:27,567 --> 00:27:30,266 It is, and I've made a lot of mistakes in my career 589 00:27:30,333 --> 00:27:33,867 of trying too hard to make ingredients something they're not. 590 00:27:33,934 --> 00:27:36,667 And I wanted to respect some great stuff there. 591 00:27:36,667 --> 00:27:40,667 Every single item on this plate tastes the way it should. 592 00:27:40,734 --> 00:27:43,967 And your steak is cooked very well. 593 00:27:43,967 --> 00:27:47,266 I do love that you seared the beef for that cut of meat. 594 00:27:47,266 --> 00:27:50,667 And in this style of this dish was a very smart way to go. 595 00:27:50,667 --> 00:27:54,934 I actually feel like that could've even been seared a little bit more. 596 00:27:56,467 --> 00:27:59,867 But you could have a little bit more of a harder sear on the exterior there. 597 00:27:59,934 --> 00:28:01,667 But, you know, what we got is great. 598 00:28:01,667 --> 00:28:03,767 -Thank you. -Chef Mike, thank you. 599 00:28:03,767 --> 00:28:07,867 We'll know soon which two competitors have made it to the final round. 600 00:28:07,934 --> 00:28:09,367 [tense music playing] 601 00:28:11,700 --> 00:28:14,867 I'm feeling a little emotionally drained. 602 00:28:14,867 --> 00:28:17,734 I'm nervous, but I know that anything can happen. 603 00:28:19,500 --> 00:28:22,667 [Abbie] I think the red wine powder got the best of me. 604 00:28:22,667 --> 00:28:25,066 I'm feeling very nervous and scared. 605 00:28:25,133 --> 00:28:26,567 [intense music playing] 606 00:28:35,100 --> 00:28:37,767 You all want to make Julia Child-inspired desserts, 607 00:28:37,834 --> 00:28:39,867 but only two of you will have that chance. 608 00:28:39,934 --> 00:28:41,433 [intense music playing] 609 00:28:49,467 --> 00:28:51,767 Chef Abbie, you've been chopped. 610 00:28:51,834 --> 00:28:53,867 -Judges? -[Michael] Abbie, this particular dish... 611 00:28:53,867 --> 00:28:57,767 The beef was seasoned beautifully. Unfortunately, it was slightly undercooked. 612 00:28:57,767 --> 00:29:01,667 And then that red wine powder, I think that sauce just got away from you, 613 00:29:01,667 --> 00:29:03,767 and for that reason, we had to chop you. 614 00:29:04,266 --> 00:29:05,567 Thank you, chef. 615 00:29:05,567 --> 00:29:07,467 Chef, it was really a pleasure having you. Thank you. 616 00:29:07,467 --> 00:29:12,166 To feel the pain of losing is the hardest thing. 617 00:29:12,233 --> 00:29:16,734 But, as Julia would say, mistakes happen, and you just have to keep on going. 618 00:29:19,667 --> 00:29:24,767 I feel that Stan isn't quite the accomplished French chef that I am. 619 00:29:24,767 --> 00:29:26,867 [Stanley] Going up against Chef Mike, I feel like 620 00:29:26,867 --> 00:29:29,166 maybe he's not comfortable doing desserts. 621 00:29:29,166 --> 00:29:31,667 I might really have a solid shot at this. 622 00:29:31,667 --> 00:29:33,867 [Ted] Chef Stan. Chef Mike. 623 00:29:33,867 --> 00:29:37,367 You get just 30 minutes to make dessert with the goal of advancing 624 00:29:37,433 --> 00:29:40,667 to the finale of our Chopped Julia Child's Kitchen Tournament. 625 00:29:40,734 --> 00:29:44,533 Let's see what classic recipe will inspire your desserts. 626 00:29:46,200 --> 00:29:47,767 [static buzzing] 627 00:29:47,767 --> 00:29:51,367 [Julia Child] Gonna start with one of the most famous French desserts. 628 00:29:51,433 --> 00:29:53,000 Crepes suzette. 629 00:29:53,000 --> 00:29:56,367 Flaming with cognac and orange liqueur. 630 00:29:56,367 --> 00:30:00,266 Spoon the flaming sauce over the crepes. 631 00:30:00,266 --> 00:30:01,667 [Mike] I'm really excited. 632 00:30:01,667 --> 00:30:03,567 Crepes are one of the good things I can make. 633 00:30:03,567 --> 00:30:05,767 I'm trying to hide my grin. 634 00:30:05,767 --> 00:30:07,967 [Ted] You'll need to be in a "crepes suzette" frame of mind 635 00:30:08,033 --> 00:30:09,567 as you open this final basket. 636 00:30:09,567 --> 00:30:11,066 [anticipatory music playing] 637 00:30:12,200 --> 00:30:13,233 Check 'em out! 638 00:30:14,467 --> 00:30:15,967 Wow. 639 00:30:16,033 --> 00:30:19,467 [Ted] And we want you to make final plates using orange ice cream pops. 640 00:30:19,533 --> 00:30:20,734 Is somebody mad at me or... 641 00:30:20,800 --> 00:30:23,667 Orange ice cream pop is sweet, but also it can be refreshing. 642 00:30:23,667 --> 00:30:25,166 We got beets. 643 00:30:25,166 --> 00:30:26,634 [Ted] Candy cane beets. 644 00:30:27,567 --> 00:30:29,000 Ramen noodles. 645 00:30:29,000 --> 00:30:30,467 [Ted] Ramen noodles. 646 00:30:30,533 --> 00:30:31,367 Not good. 647 00:30:31,367 --> 00:30:32,734 What am I gonna do with these things? 648 00:30:33,200 --> 00:30:34,767 [Ted] And French whiskey. 649 00:30:35,900 --> 00:30:36,934 Thirty minutes. 650 00:30:39,200 --> 00:30:40,767 Clock starts now. 651 00:30:40,767 --> 00:30:42,333 -Let's go, chefs! -Let's go, chefs, let's go! 652 00:30:43,166 --> 00:30:45,266 Last course, make it great! 653 00:30:45,333 --> 00:30:48,367 One thing that I love about crepes suzette is how simple it is. 654 00:30:48,433 --> 00:30:51,867 It's a perfectly executed crepe and the sauce made out of, like, 655 00:30:51,867 --> 00:30:53,567 orange liqueur, brandy, cognac. 656 00:30:53,634 --> 00:30:57,066 I hope that they don't detour too far away from the essence of what it is. 657 00:30:57,066 --> 00:30:58,934 It's a layup to be able to do a crepe. 658 00:30:59,800 --> 00:31:02,567 But is there something else these chefs can do 659 00:31:02,634 --> 00:31:05,867 that is still gonna evoke that experience of having a crepe suzette? 660 00:31:05,867 --> 00:31:07,166 -Absolutely. -[Scott] Right? 661 00:31:07,166 --> 00:31:09,867 You could make a cake. Or you could make an actual pancake. 662 00:31:09,867 --> 00:31:11,467 -Or a crepe cake. -[Amanda] A crepe cake! 663 00:31:11,467 --> 00:31:13,033 -[Scott exclaims] -I love those! 664 00:31:13,867 --> 00:31:16,467 [Stanley] It's the final round, and... 665 00:31:16,533 --> 00:31:19,667 I can see the finish line. So I wanna really bring 666 00:31:19,734 --> 00:31:22,266 a classy element to this dessert. 667 00:31:22,266 --> 00:31:24,467 For my dish, I'm making a sabayon. 668 00:31:24,467 --> 00:31:25,667 With a ramen streusel... 669 00:31:25,734 --> 00:31:26,667 [chuckling] 670 00:31:26,734 --> 00:31:29,166 ...and a beurre d'orange sauce. 671 00:31:29,166 --> 00:31:30,867 With my candy cane beets, 672 00:31:30,867 --> 00:31:32,967 I decided I'm gonna candy 'em. 673 00:31:32,967 --> 00:31:35,867 [Michael] And you have these beautiful, sweet baby beets. 674 00:31:35,867 --> 00:31:40,000 Those turned into a dessert... It's not that wild of an idea. 675 00:31:40,000 --> 00:31:42,634 [Stanley] I decided to add apples so that there's some tart in it. 676 00:31:43,700 --> 00:31:46,467 [Scott] Stan is now cutting up the ramen noodles. 677 00:31:46,467 --> 00:31:48,667 The ramen noodles are essentially an egg noodle. 678 00:31:48,667 --> 00:31:50,166 They really are flavorless. 679 00:31:50,166 --> 00:31:52,567 So you can manipulate them to sweet. 680 00:31:52,634 --> 00:31:55,567 So this ramen noodle is really throwing me in for a loop. 681 00:31:55,634 --> 00:31:57,166 But I decided to go with a streusel. 682 00:31:57,233 --> 00:31:59,967 I... I wanna use it as a texture piece. 683 00:32:00,100 --> 00:32:04,533 I added it to a bowl of flour, brown sugar and cold cubed butter. 684 00:32:07,166 --> 00:32:11,166 [Mike] Chef Stan's really knowledgeable. He's a tough competitor. 685 00:32:11,166 --> 00:32:13,333 So I'm gonna kick some butt. 686 00:32:14,100 --> 00:32:17,000 I'm making beet and orange glazed crepes. 687 00:32:17,000 --> 00:32:20,467 I make really good crepes. I know I can make them well. 688 00:32:20,533 --> 00:32:24,867 Julia made them well. And it's gonna be a perfect ending to a French meal. 689 00:32:24,867 --> 00:32:26,867 I wanna put some orange zest in there. 690 00:32:26,934 --> 00:32:29,667 It's a classic trick to making crepes suzette. 691 00:32:29,667 --> 00:32:33,066 It gives it a little bit more orange kick. 692 00:32:33,133 --> 00:32:35,867 I look at the beets, and I'm immediately thinking 693 00:32:35,934 --> 00:32:39,166 I'm going to caramelize them and turn that into a puree. 694 00:32:39,166 --> 00:32:42,467 And make a beet custard filling for my crepes. 695 00:32:43,367 --> 00:32:44,767 Fifteen minutes to go, chefs! 696 00:32:44,767 --> 00:32:46,166 [intense music playing] 697 00:32:47,700 --> 00:32:50,967 [Stanley] So I'm making a sabayon. And it's egg yolks, sugar, 698 00:32:50,967 --> 00:32:54,967 and it's cooked over double boiler, whipped until it's really nice, 699 00:32:54,967 --> 00:32:56,867 airy, and fluffy. 700 00:32:56,934 --> 00:32:58,667 The way Chef Mike cooks pushes me. 701 00:32:58,667 --> 00:33:03,166 He knows the classical way to do things. He has years and years of experience. 702 00:33:03,166 --> 00:33:04,634 This is not gonna be easy. 703 00:33:06,266 --> 00:33:08,634 -All right, clock's down to five minutes, chefs. -Thank you, Ted. 704 00:33:10,700 --> 00:33:14,767 I haven't heard of any dessert with ramen before, and I've got to figure out 705 00:33:14,767 --> 00:33:16,467 how to cook these or not cook them. 706 00:33:16,533 --> 00:33:18,567 Do ramen noodles puff when you fry 'em? 707 00:33:18,567 --> 00:33:20,467 I tried frying some of the ramen up. 708 00:33:20,467 --> 00:33:23,433 If it puffs up like rice noodles, I'm gonna be golden. 709 00:33:24,367 --> 00:33:26,166 -It didn't puff. -[tense music playing] 710 00:33:26,166 --> 00:33:27,867 Chef Mike, how are you doing? 711 00:33:27,867 --> 00:33:30,367 -Freaking out a little bit. Not too bad. -Oh, no! 712 00:33:30,367 --> 00:33:32,467 That's the first round you're freaking out. 713 00:33:32,533 --> 00:33:33,867 Yeah, I know. 714 00:33:33,934 --> 00:33:36,066 I'm really starting to feel the pressure. 715 00:33:37,867 --> 00:33:39,567 I'm really worried about that. 716 00:33:39,567 --> 00:33:41,066 I don't have a clue what I'm gonna do. 717 00:33:41,133 --> 00:33:42,667 [intense music playing] 718 00:33:48,967 --> 00:33:50,867 Chef Mike, how are you doing? 719 00:33:50,867 --> 00:33:52,467 [Mike] Freaking out a little bit. 720 00:33:52,467 --> 00:33:56,367 I haven't heard of any dessert with ramen before. 721 00:33:56,367 --> 00:33:58,667 Do ramen noodles puff when you fry 'em? 722 00:33:58,734 --> 00:34:00,767 It didn't puff. It just got harder. 723 00:34:00,767 --> 00:34:04,266 But Julia always said that mistakes are gonna happen in the kitchen. 724 00:34:04,333 --> 00:34:06,000 Fix it, and make the most of it. 725 00:34:06,000 --> 00:34:09,967 I pan-fried the ramen, and then just glazed them with brown sugar and butter. 726 00:34:09,967 --> 00:34:12,533 And made a ramen and almond crunch. 727 00:34:13,800 --> 00:34:16,734 Even though I'm feeling a lot of stress, I'm not gonna give up easily. 728 00:34:19,567 --> 00:34:22,667 [Stanley] I got a really good fluff on my sabayon. 729 00:34:22,667 --> 00:34:26,767 Now, with my beurre d'orange sauce, I'm gonna use French whiskey 730 00:34:26,834 --> 00:34:29,667 and the orange ice cream popsicle. 731 00:34:29,734 --> 00:34:32,367 [Amanda] French whiskey that they have, it's like a sipping whiskey. 732 00:34:32,367 --> 00:34:36,867 It has a lot of vanilla, honey notes to it. It is so delicious. 733 00:34:36,867 --> 00:34:40,767 [Stanley] I'm really pulling some inspiration from Julia Child's duck a l'orange. 734 00:34:40,767 --> 00:34:42,166 With some flambe elements. 735 00:34:43,400 --> 00:34:45,967 Come on, chefs, you have two minutes, 40 seconds! 736 00:34:47,700 --> 00:34:51,266 I'm using orange pops, melting them down, reducing them a little bit, 737 00:34:51,266 --> 00:34:53,567 and that's gonna be the base for my orange sauce. 738 00:34:53,567 --> 00:34:56,767 [Amanda] The orange ice pops are pretty delicious, I have to say. 739 00:34:56,767 --> 00:34:58,767 They've got that creamsicle flavor. 740 00:34:58,767 --> 00:35:01,567 More on the orange side than the creamy side for sure. 741 00:35:02,667 --> 00:35:04,467 [Mike] French whiskey. 742 00:35:04,533 --> 00:35:07,667 It creates the flambe of the crepes suzette. 743 00:35:07,667 --> 00:35:11,867 But right now I'm in a panic. I've still got my filling. I've gotta fill my crepes. 744 00:35:11,867 --> 00:35:14,767 Traditionally, crepe suzette gets folded in a pan. 745 00:35:14,767 --> 00:35:18,867 The sauce gets built in the pan, and the crepe gets folded into a triangle, 746 00:35:18,867 --> 00:35:20,266 and then served just like that. 747 00:35:20,266 --> 00:35:21,934 Chef Mike, you gotta start plating. 748 00:35:22,667 --> 00:35:24,467 [Ted] One minute to go, chefs. 749 00:35:24,467 --> 00:35:25,867 Mike, get it on the plate. 750 00:35:25,934 --> 00:35:27,367 [Amanda] Come on, finish up. 751 00:35:27,367 --> 00:35:29,000 [Scott] Go, chefs. Let's go. 752 00:35:29,000 --> 00:35:30,467 Get it done. Get it done. 753 00:35:30,467 --> 00:35:32,467 You got Julia on your side. 754 00:35:32,467 --> 00:35:35,567 [Ted] All right, chefs. Final seconds of the final round. 755 00:35:35,567 --> 00:35:37,567 Ten, nine, 756 00:35:38,000 --> 00:35:39,467 eight, seven, 757 00:35:39,900 --> 00:35:41,734 six, five, 758 00:35:42,166 --> 00:35:43,867 four, three, 759 00:35:44,367 --> 00:35:46,266 two, one. 760 00:35:46,266 --> 00:35:47,767 -Time's up! -[Scott] Great job. 761 00:35:47,767 --> 00:35:49,634 [judges applauding] 762 00:35:50,567 --> 00:35:51,967 [Mike] It was a tough one. 763 00:35:51,967 --> 00:35:54,767 Those damn ramen noodles really screwed me up. 764 00:35:54,767 --> 00:35:57,467 But I was very happy with my first two dishes. 765 00:35:57,533 --> 00:36:00,266 This one is a little bit... shaky. 766 00:36:00,266 --> 00:36:02,867 [Stanley] I feel like I have a good shot at winning this competition. 767 00:36:02,867 --> 00:36:05,567 This will be a great moment in my life, not only for myself. 768 00:36:05,567 --> 00:36:08,066 For those around me, who supported me throughout my life. 769 00:36:08,133 --> 00:36:10,266 In the memory of my parents, who tried their best. 770 00:36:10,266 --> 00:36:11,867 [tense music playing] 771 00:36:13,667 --> 00:36:15,567 [Ted] Chef Stan and Chef Mike. 772 00:36:15,567 --> 00:36:19,734 The mandatory ingredients for your final round were orange ice cream pops, 773 00:36:20,300 --> 00:36:22,166 candy cane beets, 774 00:36:22,233 --> 00:36:24,767 ramen noodles, and French whiskey. 775 00:36:24,767 --> 00:36:29,033 Ingredients inspired by Julia Child's recipe for crepes suzette. 776 00:36:29,867 --> 00:36:31,667 All right, Chef Stan, what's for dessert? 777 00:36:31,734 --> 00:36:35,367 We have a sabayon with ramen noodle streusel, 778 00:36:35,367 --> 00:36:37,266 and candy cane beets and apples. 779 00:36:39,767 --> 00:36:41,867 [Amanda] Obviously, this is very creative. 780 00:36:41,934 --> 00:36:43,867 It's got some really good flavor. 781 00:36:43,934 --> 00:36:48,266 The earthiness of the beets is really coming out and pairing nicely 782 00:36:48,266 --> 00:36:49,667 with the orange sabayon. 783 00:36:49,667 --> 00:36:52,967 The sabayon has good egg flavor, strong egg flavor. 784 00:36:53,033 --> 00:36:55,567 I think you need to cook it out a little bit more, actually. 785 00:36:55,567 --> 00:36:59,367 So dense. Kind of coats your palate the way an egg yolk would. 786 00:36:59,367 --> 00:37:01,066 And that's one of the challenges of it. 787 00:37:01,133 --> 00:37:04,967 When you say candied beets, did you say candied or caramelized? 788 00:37:05,033 --> 00:37:06,166 -Candied. -[Mike] Candied. 789 00:37:06,166 --> 00:37:08,867 I would've wanted that to be a little bit more candied. 790 00:37:08,867 --> 00:37:09,867 Yeah. 791 00:37:09,934 --> 00:37:11,567 But it all eats really well together. 792 00:37:11,567 --> 00:37:14,967 I was concerned about the texture of the streusel that you made. 793 00:37:15,033 --> 00:37:18,567 And I actually like it a lot. I mean, the... The noodles gave it this interesting, 794 00:37:18,634 --> 00:37:19,867 sort of little crunch. 795 00:37:19,867 --> 00:37:22,967 Those candy cane beets, they just go so well 796 00:37:23,033 --> 00:37:25,567 with the orange you have inside here. 797 00:37:25,567 --> 00:37:28,100 But when I think about crepes suzette, I think about 798 00:37:28,100 --> 00:37:31,166 that overwhelmingly perfume of orange. 799 00:37:31,166 --> 00:37:33,934 Right? There's always that there. And I want more of that. 800 00:37:35,567 --> 00:37:36,567 Finally, Chef Mike. 801 00:37:36,567 --> 00:37:39,967 I have a beet and orange glazed crepes 802 00:37:39,967 --> 00:37:43,367 with a toasted almond and ramen crunch on top. 803 00:37:46,367 --> 00:37:47,967 [Scott] Chef, this is really great. 804 00:37:47,967 --> 00:37:51,100 You should be selling this little crunch in... In the front of the restaurant. 805 00:37:51,100 --> 00:37:53,967 -Put it in a package, tie a bow on it... -[Amanda chuckles] 806 00:37:53,967 --> 00:37:55,667 It's really, really delicious. 807 00:37:55,734 --> 00:37:59,867 [Michael] Mike, it's almost like this caramelized granola situation 808 00:37:59,934 --> 00:38:01,266 that you have on top of it. 809 00:38:01,266 --> 00:38:03,100 It's really interesting. 810 00:38:03,100 --> 00:38:04,767 [Amanda] I would eat that as a cereal. 811 00:38:04,834 --> 00:38:09,567 It's delicious. It's so interesting how it plays with the candied beets. 812 00:38:09,567 --> 00:38:12,867 And then just gives that crepe some much-needed texture. 813 00:38:12,934 --> 00:38:15,367 And I like the custard that you have inside of there. 814 00:38:15,433 --> 00:38:17,867 But, for me, crepes suzette is saucy. 815 00:38:17,867 --> 00:38:21,266 So I want that sauce surrounding these crepes, it just needed more. 816 00:38:21,266 --> 00:38:24,266 I think that maybe there was an opportunity there to get some more beet 817 00:38:24,266 --> 00:38:26,834 into the dessert, since it was in the basket. 818 00:38:28,600 --> 00:38:31,867 I wonder, chef. What would it mean to you to win this tournament? 819 00:38:31,867 --> 00:38:35,867 Besides the bragging rights, winning a trip to Paris would be pretty fantastic. 820 00:38:35,867 --> 00:38:37,667 -I would take my wife, Sherri. -[Amanda] Nice. 821 00:38:38,300 --> 00:38:40,266 -[Ted] Chef Mike, thank you. -Ted. 822 00:38:40,333 --> 00:38:42,967 You both took the Julia Child theme and ran with it. 823 00:38:42,967 --> 00:38:46,567 We'll tell you in a few minutes which chef has emerged the champion. 824 00:38:46,567 --> 00:38:48,233 [intense music playing] 825 00:38:49,367 --> 00:38:52,567 Judges, what were some of the most Julia Child moves you saw 826 00:38:52,634 --> 00:38:54,100 from those two chefs? 827 00:38:54,166 --> 00:38:57,166 Let's start in dessert. Because, actually, one of the most Julia Child-esque 828 00:38:57,166 --> 00:39:01,166 things I saw was Chef Mike's crumble on top of his crepe. 829 00:39:01,233 --> 00:39:03,367 -That was a mistake-- -That he turned into magic. 830 00:39:03,433 --> 00:39:04,433 Magic! 831 00:39:04,433 --> 00:39:05,867 -That's what Julia's all about! -It was really... 832 00:39:05,934 --> 00:39:07,367 It was really awesome. 833 00:39:07,367 --> 00:39:09,467 [Scott] In the appetizer round, Chef Stan... 834 00:39:09,533 --> 00:39:12,567 What he extracted from those fish heads was really quite nice. 835 00:39:12,634 --> 00:39:15,100 -[Michael] Mmm-hmm. -[Scott] There was that hint of the meuniere in there. 836 00:39:15,100 --> 00:39:16,667 It should've been a little bit more, 837 00:39:16,667 --> 00:39:19,367 but I think the best part were the braised greens. 838 00:39:19,367 --> 00:39:21,367 Chef Mike really struggled with the fish head. 839 00:39:21,867 --> 00:39:24,867 There was a lot of... bone. 840 00:39:24,934 --> 00:39:26,467 And scales. 841 00:39:26,467 --> 00:39:31,467 But I still think Chef Mike finessed the luscious, buttery, fatty sauce. 842 00:39:31,467 --> 00:39:35,834 In round two, Mike definitely gave us a dish inspired by beef bourguignon. 843 00:39:37,000 --> 00:39:40,467 It was a little old-school, but there was craveability in that. 844 00:39:40,467 --> 00:39:42,967 On Chef Stan's plate... 845 00:39:42,967 --> 00:39:46,367 I did like his sauce. I did like the way he prepared his mushrooms. 846 00:39:46,367 --> 00:39:48,367 But I thought the sweet potato puree took away 847 00:39:48,367 --> 00:39:50,867 from everything else he did on that plate. 848 00:39:50,934 --> 00:39:54,000 [Michael] I also wasn't in love with how Stan grilled the bavette. 849 00:39:54,000 --> 00:39:58,667 Searing a nice crust onto it is necessary for this interpretation 850 00:39:58,667 --> 00:40:00,166 of... Of beef bourguignon. 851 00:40:00,233 --> 00:40:02,667 [Amanda] But he did showcase the petite mirepoix really well. 852 00:40:02,667 --> 00:40:05,000 I like what he did with that. 853 00:40:05,000 --> 00:40:08,266 Well, who will be back to battle it out in the finale? 854 00:40:08,266 --> 00:40:09,767 [intense music playing] 855 00:40:15,000 --> 00:40:18,667 [Mike] How badly I wanna go on is really just eating away... 856 00:40:18,667 --> 00:40:20,467 I want this right down to my soul. 857 00:40:20,467 --> 00:40:24,166 [Stanley] I'm feeling good. I'm also really nervous to find out who won. 858 00:40:24,166 --> 00:40:25,867 But, you know, overall, I feel good. 859 00:40:25,867 --> 00:40:28,433 Whose dish is on the chopping block? 860 00:40:40,467 --> 00:40:42,767 Chef Stan, you've been chopped. 861 00:40:42,767 --> 00:40:44,867 -Judges? -[Scott] Chef Stan. 862 00:40:44,934 --> 00:40:47,266 This was tough. First of all, thank you for being here. 863 00:40:47,266 --> 00:40:50,867 In your appetizer round, there were a lot of bones. There were a lot of scales. 864 00:40:50,867 --> 00:40:55,467 And the spirit of that meuniere wasn't necessarily there for you. 865 00:40:55,467 --> 00:40:57,567 Your main course was really delicious. 866 00:40:57,567 --> 00:41:01,000 We loved the wagyu beef that you cooked. Unfortunately, you grilled it. 867 00:41:01,000 --> 00:41:02,367 And you didn't roast it. 868 00:41:02,433 --> 00:41:05,567 And your usage of the sweet potato puree was just unnecessary. 869 00:41:05,634 --> 00:41:09,166 And it took away from that spirit of the beef bourguignon. 870 00:41:09,233 --> 00:41:11,367 And so, we have to chop you. 871 00:41:11,367 --> 00:41:12,967 I understand. Chef... 872 00:41:13,033 --> 00:41:14,100 -Chef, thank you. -Good luck. 873 00:41:14,100 --> 00:41:15,100 -A pleasure. -We'll be in touch. 874 00:41:15,100 --> 00:41:17,467 I know that it could've gone either way. 875 00:41:17,467 --> 00:41:19,467 Surprisingly, I still feel really great. 876 00:41:19,533 --> 00:41:22,533 This is just another milestone in my journey. 877 00:41:23,767 --> 00:41:26,266 And that means, Chef Mike Andrzejewski... 878 00:41:26,266 --> 00:41:30,166 you are the Chopped champion, and we will see you back here 879 00:41:30,233 --> 00:41:33,166 for the Chopped Julia Child's Kitchen Finale! 880 00:41:33,233 --> 00:41:34,667 -Well done. -[Scott] Well done. 881 00:41:34,667 --> 00:41:37,567 -Well done. Well done. -Congratulations, chef. 882 00:41:37,634 --> 00:41:39,567 Thank you, judges. Thank you, everybody. 883 00:41:39,567 --> 00:41:44,066 This win today really reflects in a lot of work throughout the years. 884 00:41:44,066 --> 00:41:46,867 I've got a lot of work to do to get through the next challenges. 885 00:41:46,867 --> 00:41:48,467 I really need to step it up. 886 00:41:48,533 --> 00:41:53,867 This $25,000 experience in France would really be something amazing 887 00:41:53,867 --> 00:41:55,166 for my wife Sherri. 888 00:41:55,233 --> 00:41:58,100 It really would be a great thing to bring home for her.